Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Whisk together eggs, cilantro, salt, and black pepper.
Sunday brunch just got better! Make this savory egg and cheese breakfast ring packed with lots of veggies and wrapped in a buttery crescent roll ring.
Servings and Ingredients
|8 Hy-Vee large eggs, beaten|
|½ tsp. dried cilantro leaves|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|1 tbsp. Gustare Vita olive oil|
|¼ c. red onion, finely chopped|
|1 clove(s) garlic, minced|
|4 c. fresh arugula, lightly packed, plus additional for garnish|
|2 (8-oz.) cans Hy-Vee refrigerated crescent rolls, (8 ct. each)|
|2 tbsp. Hy-Vee Dijon mustard|
|1 c. Hy-Vee shredded mozzarella cheese|
|¼ c. goat cheese, crumbled|
|½ c. poblano pepper, seeded and sliced|
|¼ c. roasted red peppers, chopped|
|Cherry tomatoes, for garnish|
Things To Grab
- Baking sheet
- Parchment paper
Heat oil in skillet over medium heat. Add onion; cook until softened. Add garlic and arugula; cook until arugula is wilted. Add egg mixture; cook and stir until set. Remove from heat.
Separate crescent rolls into 16 triangles; arrange in circle on prepared baking sheet, points of dough outward and forming a 6-inch open center. Spread mustard on each triangle and spoon egg mixture over mustard. Top with mozzarella and goat cheeses, poblano pepper and roasted red peppers. Fold pointed edge of dough over filling and tuck under bottom layer to secure. Bake 15 to 20 minutes or until golden brown. Cool 20 minutes. Transfer to a serving tray. Garnish with arugula and cherry tomatoes, if desired.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 205mg
- Sodium: 830mg
- Total Carbohydrates: 27g
- Protein: 18g